Steps

• Step 1

  When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 2

  Place the onions directly on the grill grates. Close the lid and smoke for 30 minutes.

  00:30

  180 ˚F / 82 ˚C

  Super Smoke

  Ingredients

  • 4  sweet onions, outer skins removed

• Step 3

  Remove the onions from the grill and wrap each individually in aluminum foil. Increase the grill temperature to 350˚F.

  350 ˚F / 177 ˚C

• Step 4

  Place the wrapped onions directly on the grill grates. Close the lid and cook until the onions are tender, 1 hour.

  01:00

  350 ˚F / 177 ˚C

• Step 5

  Place the bacon directly on the grill grates, next to the onions. Close the lid and cook for 30-35 minutes or desired crispiness. Remove from grill, cool and crumble. Set aside.

  00:30

  350 ˚F / 177 ˚C

  Ingredients

  • 6 Pieces sliced bacon

• Step 6

  Remove the onions from the grill and allow to cool. When onions are cooled, coarsely chop and discard the ends.

• Step 7

  Make the dressing. In a large bowl, combine the red wine vinegar, salt and pepper. Slowly whisk in the olive oil.

  Ingredients

  • 2 Tablespoon Red wine vinegar

  • 1 Teaspoon salt, or more to taste

  • 1/2 Teaspoon freshly ground black pepper

  • 1/2 Cup extra-virgin olive oil

• Step 8

  Assemble the salad. In a large bowl, combine the lettuce, cucumber, tomatoes, smoked onions, and bacon crumbles. Pour dressing on top and toss salad until well coated. Top with croutons and parmesan cheese. Enjoy!

  Ingredients

  • 1 Cup croutons

  • 1/2 Cup shaved Parmesan cheese

  • 1  English cucumber, thinly sliced

  • 2 Cup crunchy lettuce, coarsely chopped

  • 10 Ounce cherry tomatoes, halved